The VISTA Gardens' House of the Rising Seeds (HRS) Committee raises seedlings for gardeners to transplant in their raised garden beds at VISTA.
Order your seedlings by July 20.
Broccoli and Broccolini
Known as Broccolini in the produce section of your grocery store and on restaurant menus, resembles a broccoli raab with an asparagus stem, with a mild taste. Easy-to-grow. After first maturity of the central shoots, plants will set 3 to 5 shoots shortly thereafter and continue for about 4 weeks in mild weather.
This stunning sprouting broccoli has beautiful purple buds and purple-green stems. Easy to harvest because of concentrated side-shoot production and tall, strong plants. Slender stems with few leaves make for easy bunching. Pinching recommended.
Piracicaba Brazilian Sprouting
A non-heading broccoli, this plant is large, productive, heat and cold tolerant. Harvest the flower shoots stem and all, and it will continue to produce more. Named for Piracicaba, Brazil, where it was developed, this broccoli has a mild and sweet flavor and is quite tender, even raw.
Central Head Variety
Traditional variety with familiar heavy heads of broccoli best to grow later in the season. Transplant this one in October! Intermediate resistance to downy mildew and highly tolerant to cold. If it freezes this winter, this broccoli will taste sweeter. After harvesting the central head, gardeners can continually harvest smaller side shoots for salad, stir fry, smoothie and side dishes.
Long Island Improved
Plants yield 50-100 dark green 1½ inch sprouts over an extended period. Transplant in late fall, as they require cool temperatures to develop firm, crunchy sprouts. Warm weather causes individual sprouts to be soft and open rather than solid and tightly packed. An ideal average temperature is around 58–60°F.
Nero Di Toscano
This very tender and juicy variety is called palm cabbage because the plant looks just like a little palm tree. It is also known as dinosaur, Lacinato or Tuscan kale. A hardy, non-heading variety that produces juicy, very tender and delicious dark green leaves. Harvest young for best flavor.
Non-heading plants grow 2-3 feet tall with large cabbage-like blue-green leaves that are tender, mild, and juicy. Historic collard first released around 1880. Slow to bolt and tolerant of heat and cold.
An heirloom variety, it bears classically shaped, glossy, purple-black fruits that are delicious grilled, baked, and in stir-fries. Plants produce 4 to 6 large fruit, or more if kept harvested and well watered.
Three-foot plants with 6-inch-long fruits that are 2-3 inches in diameter with some variability in fruit shape. Good flavor. Hardy and productive for the South and other hot, humid areas.
Nero Di Toscana
This very tender and juicy variety is called palm kale because the plant looks just like a little palm tree. It is also known as dinosaur, Lacinato or Tuscan kale. A hardy, non-heading variety that produces juicy, very tender and delicious dark green leaves. Harvest young for best flavor.
Dwarf Blue Curled
Heavily crinkled leaves make fine kale chips and hold up well after harvest. 12-14" high plants with a wide spread of plumage. Slow to bolt, cold hardy & overwinters well.
Grows best in well-drained soil with compost and available nutrients like nitrogen. Add compost to ensure that the seedlings will have food immediately available to them once transplanted. Avoid planting where any member of the cabbage family grew the year before.
Vigorous, disease resistant, heavy bearing plant with thick-walled 4 inches tall and wide fruit, with a crisp, mild flavor and terrific sweetness. They mature from green to red on the plant, and are ideal for stuffing, slicing into rings for dips and salad toppings, and chopping into crisp bite-sized nibbles.
Ancho Gigantea Poblano
Distinctively rich Mexican poblano sets the standard for sauces and stuffing; it is also excellent used fresh for chile rellenos.
Cone-shaped, thick-walled fruit, 3 to 4 inches long and about 1½ inches wide, borne in great numbers on very vigorous plants. They are ready to pick when dark green, delivering a wallop of pure heat.
Prolific Italian variety prized for its gigantic sweet red fruits. Delicious 12" long 3” across (at shoulders) peppers are ideal for stir-fry, grilling and enjoying raw in salads. An early variety known for its high yields.
Named for its banana-like shape, this variety bears sweet, mild banana peppers that mature from yellow, to orange, and then to crimson red. Plants fruit prolifically, easily producing up to 25 to 30 pods per plant. Banana peppers are great for frying and pickling.
Sunpeach (sister variety to Sun Gold, is less tangy & acidic as its famous orange relative, but is very sweet with excellent flavor.) Deep pink, shiny, 15-20 gm., fruit are borne on long trusses.
Red 8 oz slightly flattened globes. Developed for hot humid coastal areas, especially Florida, with good disease resistance. Reliably sets fruit at high temperatures.
Round, 2-3" fruit with pleasantly chewy texture and sweet, rich flavor. Plants are extra vigorous and tall, staying healthy for a long picking period. Intermediate resistance to early blight, Septoria Leaf Spot, and late blight. Crack and rot resistant. AAS winner.
Plum to round shape, thick walled, red 4-6 oz medium-sized fruit popular (paste type) for canning, sauce, juice or drying. Heavy producer.
Developed by the University of Florida, this exceptionally disease-resistant variety produces sweet-flavored fruit averaging 8-9 oz that is thick-walled and tends to sit high on the vine under a protective cover of foliage. Recommended highly for hot, humid, disease-prone areas, especially where blight is a problem.
September 17 More heat tolerant seedlings – eggplants, peppers, tomatoes - will be ready to transplant
October 8 Vegetables that thrive in cooler weather - broccoli, Brussels, cauliflower, collards, kale – will be ready for transplant.
Reach out to Deb Ramos for special requests on transplant dates.